COLONIAL MARKET
3120 PENN AVE N, Minneapolis, MN
Last inspected Aug 25, 2026
Official source: Minneapolis Health Department (minneapolismn.gov) · All data sources
Passed. Met health requirements at the latest inspection. Some health departments report pass/fail instead of letter grades.
This inspection record doesn’t carry an official letter grade — some health departments never issue one, and others (like NYC) post it after a grace period — so CleanPlate derived the status from the reported violation data. If the department posts an official grade, it replaces this automatically.
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The record, in plain English
CleanPlate holds 3 inspections on record for COLONIAL MARKET, spanning August 2025 to August 2026 — every one straight from Minneapolis Health Department.
The trend is positive: it improved from failed at the previous visit to passed now.
The most recent inspection noted 5 violations, none of them critical.
Every sentence above is computed directly from the official record — CleanPlate adds no opinions. How our grading works →
Inspection history
Aug 25, 2026
✓5 violations
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.
- Discontinue the use of a food preparation sink for anything other than food preparation.
Aug 11, 2026
✕8 violations
- Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
- Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Separate raw animal foods from ready-to-eat foods.
- Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
- Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
- Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
Aug 1, 2025
✕7 violations
- Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Provide non-food contact surfaces that are free of unnecessary ledges, projections and crevices and are designed and constructed to allow easy cleaning.
- All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
- Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.
- Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
- Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
- Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
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Source: Minneapolis Health Department (minneapolismn.gov). Data shown unmodified from the official government record. CleanPlate is an independent service, not affiliated with any government agency. See something wrong? Report a data issue.